Delish Gluten Free Peanut Butter Blossoms
I will never say no to a peanut butter blossom. Chewy peanut-buttery-cookie hugs with a chocolate kiss on top—gluten-free so your gut can keep the party going. These Delish Gluten Free Peanut Butter Blossoms are exactly what they sound like: all the nostalgia of bake-sale triumphs without the wheat-y betrayal. Try them because they’re quick, crowd-pleasing, and perfect for pretending you’re a responsible baker who plans ahead. Yields: roughly 24 cookies (or 12, if you snack directly from the dough like a heathen). Hands-on: 20 minutes, plus time to lick the spoon and regret nothing.
Once, I proudly presented a fresh tray to my family and my husband asked if they were “artisan dog treats.” I laughed until I realized he’d eaten three and was reaching for more. My son tried to dunk one in coffee (kid, you’re seven), and my daughter used a Hershey kiss as currency in a very strict toy auction. The chaos made them taste better, I swear—also messier. I learned two things: 1) never bake with a white shirt, and 2) always hide a spare cookie for yourself before the bidding begins.
Why You’ll Love This Delish Gluten Free Peanut Butter Blossoms
– Textural magic: crisp-ish edges, soft centers, and that gooey chocolate button—comfort in single-bite form.
– Gluten-free without trying too hard: you get the nostalgia without the bloat. No one needs regret with their cookies.
– Kid- and adult-approved: little hands call them “stars,” adults call them “therapy.” Both are right.
– Low drama, high reward: you don’t need a stand mixer or life-altering ingredients. Read: you will survive this.
Time-Saving Hacks
– Use store-bought gluten-free flour blend. It tastes less artisanal and more like dessert—win.
– Skip chilling if you’re impatient. The cookies might spread a bit more, which is just “rustic.”
– Roll dough with a cookie scoop to avoid a dozen sticky palms. Yes, the scoop is your friend.
– Line a single baking sheet with foil instead of parchment. Fewer dishes, slightly more crime against the environment.
– Microwave chocolate kisses for 5–7 seconds to soften before pressing—works every time (except when you forget and they explode).
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Serving Ideas
– With milk: classic, adult-approved nostalgia.
– With coffee: because sometimes breakfast needs a side of chocolate.
– With wine: if the kids drove you nuts. Pairs surprisingly well with a Pinot Noir (don’t tell the kids).
– On a party platter: stick a label on them reading “gluten-free,” then watch people pretend they read it.
– Or just hand them out like tiny bribes. Honest, effective.
What to Serve It With
Think simple: a big jug of milk, a thermos of hot chocolate for winter, or a tray of mismatched mugs for brunch. If you want to go gourmet, add a small bowl of flaky sea salt to sprinkle on top—classy chaos.
Tips & Mistakes
– If your cookies flatten into sad pancakes, your dough was too warm or the oven too forgiving. Chill briefly next time.
– Don’t overbake. Pull them out when edges look set and centers still give you side-eye. They finish cooking on the sheet.
– I once forgot the sugar coat and blamed the oven. Truth: I was lazy. Roll the balls in sugar; people notice.
– Use fresh baking soda and powder—old ones are just pretending to do their job.
– If your peanut butter is oily, stir it first. If you cry about stirring, I get it. I do too.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. Also: room temp in an airtight container for 3–4 days, or freeze baked cookies between layers of parchment for up to 3 months. Thaw like a civilized person (or shove them in your mouth, I don’t judge).
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Want chocolate kisses swapped for caramel candies? Go wild. Use almond butter for a different nut vibe, or add a pinch of cayenne if you’re trying to impress someone who thinks spice is personality.
Remember it later
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Delish Gluten Free Peanut Butter Blossoms
Ingredients
Main Ingredients
- 1 cup peanut butter
- 0.75 cup sugar
- 0.5 cup brown sugar
- 1 each egg large
- 1 teaspoon vanilla extract
- 1.5 cups gluten-free flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 24 each chocolate kisses
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C).
- In a bowl, mix peanut butter, sugar, brown sugar, egg, and vanilla extract until well combined.
- In a separate bowl, whisk gluten-free flour, baking soda, and salt together.
- Gradually add the dry ingredients to the peanut butter mixture and blend until combined.
- Scoop tablespoon-sized balls of dough and place them on a baking sheet.
- Bake for 10 minutes, then remove from the oven and press a chocolate kiss into the center of each cookie.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Featured Comments
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“This crowd-pleaser recipe was family favorite — the sweet treat really stands out. Thanks!”
“This creamy recipe was absolutely loved — the rich really stands out. Thanks!”
“Made this last night and it was absolutely loved. Loved how the crowd-pleaser came together.”
“This sweet treat recipe was absolutely loved — the creamy really stands out. Thanks!”
“Impressed! Clear steps and family favorite results. Perfect for busy nights.”
“New favorite here — will make again. sweet treat was spot on.”
“Super easy and so flavorful! My family asked for seconds. Saving this one.”
“This sweet treat recipe was absolutely loved — the creamy really stands out. Thanks!”
“New favorite here — turned out amazing. sweet treat was spot on.”
